Easy Butternut Squash Risotto

Ingredients:

1 medium butternut squash
1 cup minute brown rice
1 tbs olive oil
1 large shallot minced or 1/2 onion chopped finely
1 8 oz package sliced mushrooms
1 can fat free low sodium chicken broth (14 oz)
1/2 cup fresh grated parmesean cheese
salt and pepper to taste

Directions:

Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place squash cut side down on pastic wrap and microwave for 10 minutes on high or until cooked through. You can also place it cut side down on a baking sheet with about 1/4-1/2 inch of water and bake at 400 degrees for about 30 minutes. Scoop out flesh and place in a bowl. Stir until smooth and set aside.

Cook brown rice according to package with not butter.

Heat oil in a medium saucepan over medium heat. Add shallot or onion and mushrooms and cook for several minutes. Add rice.

Alternately stir in squash and broth, 1/2 cup at a time; wait until each is absorbed before adding more. Remove from heat and stir in 1/2 cup grated cheese, salt and pepper. Garnish with cheese when serving.

Makes 4 3/4 cup servings. Each serving provides: 256 calories, 8g fat, 10g protein, 6g fiber, 41g carbohydrate.

(this recipe was adapted from a recipe in Health magazine)